From Our Kitchen: Instant Pot Veggie Stew

A quick, easy and nutritious excuse to use your Instant Pot.


2 tablespoons olive oil

1 small onion or 1/2 large onion, diced

1 teaspoon minced garlic


1 tablespoon curry powder

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper


2 cups organic, low-sodium vegetable broth

14.5 ounce can organic, salt-free diced tomatoes

14.5 ounce can organic chickpeas

14.5 ounce can organic white beans

1 cup organic butternut squash, peeled and diced


7 ounces organic baby spinach


  1. Place the Instant Pot on the sauté setting and add olive oil, onions and garlic. 
  2. Sauté the onions and garlic until the onions are soft and translucent.
  3. Add in the curry powder, cinnamon, paprika, salt and pepper, and mix well to combine with the sautéed onions and garlic.
  4. Switch the Instant Pot from the sauté setting to STEW setting, and add in vegetable broth, diced tomatoes, chickpeas, white beans and butternut squash.
  5. Set the Instant Pot timer to 30 minutes and let the Instant Pot work it’s magic.
  6. Once the timer is done and the steam pressure has been released, open the lid on the Instant Pot and stir in the baby spinach.
  7. Serve immediately as is, or transfer to a blender if you prefer a totally smooth mixture.

Recipe by The 1000 at